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Après Moi, Le Dessert

- A French Eighteenth Century Model Meal

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This collection presents 18th century recipes, most newly translated from French, related to those in a "model meal" from a famous period cookbook. As you can see, there is enough here for several modern - and very tasty - meals; or a very copious recreation of an Old Regime feast! 1st SERVICE - SOUPS AND ENTRÉES CENTERPIECE: Oille 6 ENTRÉES Terrine of partridge with cabbage Terrine of filet of duck with green sauce Pigeon tart Chickens in galantine Filet of beef with cucumbers A grenade with blood 2 HORS-D'OEUVRES Quail in the frying pan Chicken in cinders 2nd SERVICE - ROASTS CENTERPIECE: A small quarter of veal, larded and served in its juice 4 ROASTS 1 hen garnished with chickens with eggs 1 hen 4 young rabbits A plate of young pheasants garnished with young quail 4 HORS-D'OEUVRES 2 salads 2 sauces 3rd SERVICE - ENTREMETS CENTERPIECE: partridge paté or boar's head 6 MEDIUM DISHES Omelet à la Noailles Fried cream, garnished with peach beignets A stew of green truffles A dish of artichokes A dish of peas A dish of crayfish 2 HORS D'OEUVRES Fried animelles A dish of ramekins

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  • Sprog:
  • Engelsk
  • ISBN:
  • 9781434829856
  • Indbinding:
  • Paperback
  • Sideantal:
  • 66
  • Udgivet:
  • 10. januar 2008
  • Størrelse:
  • 152x229x4 mm.
  • Vægt:
  • 109 g.
  • 2-3 uger.
  • 29. november 2024
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Beskrivelse af Après Moi, Le Dessert

This collection presents 18th century recipes, most newly translated from French, related to those in a "model meal" from a famous period cookbook. As you can see, there is enough here for several modern - and very tasty - meals; or a very copious recreation of an Old Regime feast! 1st SERVICE - SOUPS AND ENTRÉES CENTERPIECE: Oille 6 ENTRÉES Terrine of partridge with cabbage Terrine of filet of duck with green sauce Pigeon tart Chickens in galantine Filet of beef with cucumbers A grenade with blood 2 HORS-D'OEUVRES Quail in the frying pan Chicken in cinders 2nd SERVICE - ROASTS CENTERPIECE: A small quarter of veal, larded and served in its juice 4 ROASTS 1 hen garnished with chickens with eggs 1 hen 4 young rabbits A plate of young pheasants garnished with young quail 4 HORS-D'OEUVRES 2 salads 2 sauces 3rd SERVICE - ENTREMETS CENTERPIECE: partridge paté or boar's head 6 MEDIUM DISHES Omelet à la Noailles Fried cream, garnished with peach beignets A stew of green truffles A dish of artichokes A dish of peas A dish of crayfish 2 HORS D'OEUVRES Fried animelles A dish of ramekins

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